家鄉香煎釀豆腐

豬肉，乾蔥和蝦皮攪拌均勻，然後加入豬肉調味料，順時針搞拌至微微起膠！

豆腐切做厚身長方形，然後用小匙羹輕輕把中間的豆腐刮出來，形成一個小洞穴，然後再把豬肉壓進去，記住要小心，否則好易爛～最後在表面撲上少許生粉！

熱鍋下油，豬肉表面向下，先把這一邊煎香，然後可以把其他每邊都煎一煎至金黃色，拿起備用！

鍋底中鋪上娃娃菜，然後再把豆腐放在表面，再倒入醬汁材料，然後上蓋細火煮5分鐘，最後灑上蔥即成！

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Ingredients (2 servings):

Firm tofu: 2 boxes

Ground pork: 250g

Shallots: 1 (chopped)

Dried shrimp: 30g

Baby bok choy: 1 head

Cornstarch: to taste

Chopped scallions: to taste

Pork Marinade:

Salt: ½ tsp

Soy sauce: 1 tbsp

Oyster sauce: ½ tsp

Black pepper: ¼ tsp

Sugar: ½ tsp

Cornstarch: 1 tsp

Oil: 1 tbsp

Sauce:

Water: 300ml

Oyster sauce: 1 tbsp

Soy sauce: 1.5 tbsp

Sugar: 1/2 tsp

Cornstarch: 1 tsp

Sesame oil: 1 tsp

Instructions:

Mix pork, shallots, and dried shrimp. Add marinade and stir until sticky.

Cut tofu thick, scrape out some inside, fill with pork, and sprinkle cornstarch.

Sear pork side down in oil until fragrant; set aside.

Layer bok choy in the pan, add tofu on top, pour sauce, cover, and simmer for 5 minutes. Garnish with scallions.

家鄉香煎釀豆腐